Whats Cooking?

AKA Bar and Grill - General Discussion of any topics, does not need to be related to metal trading.
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SilverDoge
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Re: Whats Cooking?

Postby SilverDoge » Sun Feb 26, 2017

fusion555 wrote:Been making some Salami, my first try.

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Cheese, bread & sausage! That looks like something I might pick up at the local Meta or Conad or other corner shop across the pond where I'm at.
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Mechanic4hire3
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Re: Whats Cooking?

Postby Mechanic4hire3 » Tue Mar 21, 2017

Lots of folks pic on me Ole house. Pine Knott walls and cabinets 1968 range ,And guess what folks my own Biscuit Rollin table. That's rite made rite into the cabinets just pull it out. I brokered another Huuuuge YPS deal at the same time I was Rollin the dough. :( wrong kind though. Anyhow Home made Pot pie again in the cast iron pan....
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EBay rcook21973
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silverhead
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Re: Whats Cooking?

Postby silverhead » Tue Mar 21, 2017

Mechanic4hire3 wrote:Lots of folks pic on me Ole house. Pine Knott walls and cabinets 1968 range ,And guess what folks my own Biscuit Rollin table. That's rite made rite into the cabinets just pull it out. I brokered another Huuuuge YPS deal at the same time I was Rollin the dough. :( wrong kind though. Anyhow Home made Pot pie again in the cast iron pan....
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:thumbup: aren't you a little "Martha Stewart", you're making me hungry :lol: :clap:
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everything
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Re: Whats Cooking?

Postby everything » Thu Mar 23, 2017

Broth: 3 dollar soup bone, little sage, peppercorn, bay leaf, sea salt, carrots, celery, an onion, 24 hours on simmer.
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everything
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Re: Whats Cooking?

Postby everything » Wed Apr 12, 2017

Broth again. 3 dollar soup bone plus two bison bones I had, sage, peppercorn, bay leaf, salt, tblspoon ACV, vegetables I'll add tomorrow. I've been adding a little bit of dried morel for flavor. This was the stuff I cooked up last week, the white everywhere is just reflection of light, it's shines.

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everything
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Re: Whats Cooking?

Postby everything » Wed Apr 12, 2017

Here is the start. Since I had a few extra bones I'm going to try to go 36 hours on this batch adding vegetables the last 12 hours. This is a 2 quart pan, I've been trying to make smaller batches as I tend to work myself up to an 8 quart and throw allot of everything in, then lots into the freezer and it's done for awhile, anyway, I want a little more control over figuring out flavor more with the smaller batch. To make an even richer flavor?, broil your bones or brown them, same thing for that soup bone I throw in, it's flat and even, has meat left on it, ideally sear that, then those flavors go into the liquid, can brown vegetables too.
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Purple and Gold
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Re: Whats Cooking?

Postby Purple and Gold » Wed Apr 19, 2017

Our Easter tradition :)

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Purple and Gold
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Re: Whats Cooking?

Postby Purple and Gold » Wed Apr 19, 2017

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They are very quick to escape!
Last edited by Purple and Gold on Wed Apr 19, 2017, edited 1 time in total.
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Purple and Gold
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Re: Whats Cooking?

Postby Purple and Gold » Wed Apr 19, 2017

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The Abita Andygator beer is 8% alcohol :thumbup:
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Purple and Gold
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Re: Whats Cooking?

Postby Purple and Gold » Wed Feb 07, 2018

Its almost that time again. :P

These guys have it down pat
They are using a lot of seasoning and then extra soaking time on top,,coming in hot!

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Purple and Gold
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Re: Whats Cooking?

Postby Purple and Gold » Wed Feb 07, 2018

For the Blue crab guys

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MaryB
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Re: Whats Cooking?

Postby MaryB » Thu Feb 08, 2018

Easiest way to long cook stock is in the oven at 250f! I put the dutch oven in and leave it for 24 hours.

everything wrote:Here is the start. Since I had a few extra bones I'm going to try to go 36 hours on this batch adding vegetables the last 12 hours. This is a 2 quart pan, I've been trying to make smaller batches as I tend to work myself up to an 8 quart and throw allot of everything in, then lots into the freezer and it's done for awhile, anyway, I want a little more control over figuring out flavor more with the smaller batch. To make an even richer flavor?, broil your bones or brown them, same thing for that soup bone I throw in, it's flat and even, has meat left on it, ideally sear that, then those flavors go into the liquid, can brown vegetables too.


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